Reviewed: Aug. 10, 2012

I've never cooked with lavender but was curious. And I don't care for plain avocado (although I love a good chunky guacamole - go figure), but this recipe intrigued me. I tasted a lavender bud and thought it was quite strong, so I heated the milk and steeped the lavender in the milk overnight, then discarded the buds. This gave the milk a nice light lavender taste and no crunchy buds. I added a cup of chopped pecans for texture, which came out really good. One of my "guinea pigs" loved the bread, and so did I, It came out just a tad tangy and completely delicious. I also made one 9"x 5" and three mini loaves for sharing. Next time I make it I might just go hog wild and leave the buds in. Thanks!

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20 users found this review helpful

Reviewer:

Phyllis

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Metairie, Louisiana, USA

Reviewed: Jan. 7, 2011

Really good - it's an unusual combination of flavours but they work really well together. Everyone who has tried it loves it! I only used 2 teaspoons of lavender (crushed in a mortar and pestle) rather than 2 tablespoons, and the flavour was great - I'm not sure if I would use much more lavender than that. Maybe crushing the flowers released the flavour a little?

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18 users found this review helpful

Reviewer:

ursy_ten

Reviewed: Dec. 7, 2009

When I first saw the recipe I thought it was weird but had to try it. Finding the spice lavdnder is not easy but I found it at Central Market in the bulk spice section. I followed the recipe exactly and it turned out great and really moist. My co workers even liked it. The only thing I would recommend is eating this in the winter with some hot tea.

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14 users found this review helpful

Reviewer:

MINMIN

Cooking Level: Expert

Living In: Dallas, Texas, USA

Reviewed: Aug. 17, 2011

Soooooo good. I used about one tablespoon of fresh lavender, and could hardly taste it. I will get gutsy and increase the amount quite a bit next time! This would also be tasty with a light lemon glaze over the top.

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7 users found this review helpful

Reviewer:

kalarabe

Reviewed: Feb. 3, 2011

Very moist. The lavender can be over-powering at first so the bread taste better chill. Could cut down on sugar a little too.

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6 users found this review helpful

Reviewer:

Mintbalm

Reviewed: Aug. 23, 2010

Very interesting. I love cooking with lavendar, and after reading all the other reviews decided to add a little bit more to the bread - it was too much. Lavendar can be overpowering, so try it first with only what the recipe calls for. Otherwise this was a winner and I will make it again.

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5 users found this review helpful

Reviewer:

Cooking Level: Expert

Reviewed: Jul. 10, 2011

This is the first time I have ever baked with Avocado AND Lavender so I was pleased with the outcome! Just a tip though, I didnt have dried lavender, I only had the fresh stuff right out of my garden. After some research while the bread was in the oven, I discovered fresh lavender is much less potent comparecd to the dry stuff. In conclusion, my bread had a very very faint lavender taste, next time I will dry my stocks or use more fresh stuff! :) Thanks for the recipe!

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4 users found this review helpful